Tag Archives: Foods

19 things for 2012

12 Jan

I must admit I am one of those New Year junkies, failing to actually fulfill what I have set to attain for the New Year (sigh).

But I am not giving up yet. Since New Year’s Eve, I have already mentally noted what my resolutions will be. There has been a grand list, like 50 of them! But just as I start typing them off in my blog, I can’t seem to figure out how not to become another New Year junkie. So after reading some helpful blogs about making New Year resolutions more possible and realistic, I have trimmed down my resolutions to 19 and have given more specifics on each.

  1. Keep organized. Make a separate notebook for my organizations and my tasks in the office. Regularly fill-up my planner, too.
  2. Set priorities. First things first. Never get overwhelmed with whirlwinds both in my organizations and office works. F-O-C-U-S. Refer to my notes always.
  3. Wake-up early. My morning routine usually takes an hour and a half. I often get late since I need to head off to the office every day at 8 am because I usually wake up at 6:45, or worst, 7:15. So now, I should drag myself out of bed just as the hour strike at 6 am. Unless of course if I had a long night, specially working overtime, I still deserve at least 5-6 hours of sleep. Just in case.
  4. Sleep more. During weekends, that is. Since I usually exhaust all my energy and time every single day, from Monday to Friday, I will consider taking more time to let my body regenerate and prepare it for another bloody week at work.
  5. Be more patient. I have always been very impatient especially in waiting for people who have agreed to meet you on a set time; or people responding too slowly. I want things to keep going and beat every deadline as much as possible. And because I have been too wary of time, of deadlines, and of meeting-set-projects, I end up very, very frustrated and all the more perplexed. So this time, I will always take time to review the do’s and don’ts and will always take time to breathe.
  6. Buy myself a television. I N-E-E-D a TV! Period!
  7. A more balanced diet. Eat more vegetables (one vegetable viand thrice a week) and fruits (everyday).
  8. Value breakfast. I am a no-breakfast-fanatic. I only take coffee and head to works straightaway. This time, I won’t skip breakfast anymore. Not regularly, at least two to three times a week.
  9. Cook. I feel like losing my skills in cooking and baking so this year, I should at least cook something special and/or bake some goodies for myself. I could share it with friends, too. Cook at least twice a month (I barely have the time, I swear! My work is so taxing—travelling now and then); and bake sometime in February (Valentine’s Day!) and July (in time for my birthday).
  10. Exercise regularly. Go to gym at least once to twice a week.
  11. Read more books (one book per month). I just finished my first book for 2012—The Devil Wear’s Prada. Am currently reading Paulo Coelho’s “Zahir” and hopeful to finish it before February ends.
  12. Write more. Publish at least one blog per month despite loads of write-ups in the office.
  13. Relax. Find time to hang-out with friends to detoxify from stress and pressures from work. Go shopping or have dinner with friends once in a while, at least twice a month.
  14. Save more. Deposit 15% of my total salary to my ATM account every month.
  15. Learn another language. I should learn Spanish language! If I can’t enroll by June, I should ask someone who can teach me and by December, I should at least be able to speak in conversational Spanish. I should learn at least 20 words per month.
  16. Keep in touch with friends here and abroad. I will make a complete list of my friends whom I should be writing to and send them handwritten letters using snail mail. I was able to send at least 20 mails last year. This should be easy.
  17. Change hairstyle. I just got my hair treated for the first time for this year—long and straight. After seven months, I will get my hairs curled.
  18. Keep travelling. After going to various beautiful places around the Philippines, usually in the south, and being able to roam around New Delhi and Bangkok, I will travel to the north this time—the Cordilleras! Thanks to my work!
  19.  Love again. Majority of my posts in this blog is about what I have gone through in my relationships and how I am working on my self-love journey. I know I have come out a better, more matured person now than I ever was when it comes to falling in love. I might still have some perks and entertain some more stupidities, but I will still fall in love. After all, my heart is built to love and endure pain. Just a little more matured in dealing with this one this time.

I hope my resolutions are more specific this time. So… lemme hear yours, too!

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‘Bulcachong’ is unlike your ordinary ‘bulalo’

12 Dec

The yummy bulcachong!

From exquisite landscapes to extraordinary treasure-trove experiences, Davao City speaks of nature’s beauty and the trappings of modern life all at the same time. And when it comes to unique, extraordinary food offerings, the city has a long list of must-see restaurants that can sate the rumbling stomach.

The long list includes various seafood cuisines and other delectable nourishments that one can choose from without having second thoughts.

One particular eatery in the downtown area which carries an intriguing name stands out as it has become a talk of the town for locals and tourists alike. It has become a favorite stop-over for travellers, too.

The name of the eatery is “Bulcachong”. It carries a tagline that says, “Rapa sa Toro, Sarap para sa lahat.” In Pilipino that’s “delicious carabao dish for everyone”.

The restaurant offers a unique dish that one must partake to capture its essence. The dish is also named bulcachong, a concoction whose secret is known only to its master chef—Chong.

Bulcachong is a buffalo meat recipe which can be similar to bulalo (Filipino beef shank and bone marrow stew) but is uniquely different when it comes to appearance, aroma, and taste.

Bulalo

The chunks of meat are meticulously cooked for three hours until it becomes very tender. It is then mixed with various ingredients that include atsuete (lipstick plant or annatto); a natural coloring, and a minute amount of flour which makes the soup orange and thick. It has a strong aroma which fills every nook and corner of the restaurant.

But what makes bulcachong particularly different and loved is its gingery taste which gives an extra spicy kick that lingers in the partaker’s mouth for at least a minute. It is not the most appetizing description to a dish but certainly a Davaoeño favorite. In fact, it has become a must-try exotic food like that of the famous durian fruit.

For a first timer, the first reaction is to back out due to its strong aroma, but as the thick soup slushes down the throat and the extra soft meat melts in the mouth, the wonders work by itself where the partaker finds himself or herself keep stuffing more into his or her mouth until his or her stomach can take no more.

And what’s the other secret? The calamansi juice which can be poured over the soup which makes it all the more mouth-watering that one opts to order again.

The master chef, Chong, commonly mistaken as a Chinese, is a Filipino. He is a gourmet cook and he likes preparing esoteric dishes such as the bulcachong which have gained popularity among locals and tourists alike over the years. He cooks the way he lived his life—meticulously and very properly.

The bulalo special which is good for 3-4 persons is sold at Php300. For the bulcachong, which serving is normally good for one person, there are two dining options. One can choose to dine outside the restaurant amid fresh air at Php75; or inside with an air conditioner which is served at Php90.

The main store is open for 24 hours. Its peak hours is from 2:00 a.m. to 4:00 a.m. It has become very popular among locals who look for a hot soup to bring them back to a sober state after a night of drinking session.

While there are many restaurants and eateries that mushroomed all over Davao City, the Bulcachong restaurant continues to thrive because of its secret ingredient that no one has succeeded in imitating yet.

Since the Bulcachong restaurant was built, many locals would tried to mix and blend several ingredients just to come up with the exact exotic but delightful taste of the bulcachong but only to no avail. The secret ingredient, Chong said, will remain a “secret” in him and his most trusted co-chef who have worked for the restaurant for 18 years now.

After dining at Bulcachong, one, for sure, leaves with a satisfied and delighted stomach and exclaim: “Lami ah uy!”

That means: “unbelievably delicious!”

My Durian-eating challenge in Davao

7 Dec

Davao City is known to be a dazzling cornucopia of things to see and do. It offers a wide range of exciting and extraordinary adventures and activities that any tourists, even locals, won’t dare to miss.

Davao has been very well-known in housing the tallest mountain peak in the Philippines which is the Mount Apo. It is also home to the very rare and exquisite orchid—the waling-waling. Aside from these, it has also been inherently identified as the haven of the Philippine eagle.

But among all these treasure-trove offerings, the most exciting and must-try experience (for me) is eating the durian fruit. In fact, Davao City has been dubbed as the “Durian City of the Philippine” for this exotic fruit grows abundantly in this city.

As to why eating durian became a very extraordinary and really a-need-courage-all challenge for first-timers is because of its foul odor that would make you puke the moment it is stuffed into your mouth. The odor is like a fume from the unknown jungle (I might be exaggerating here but really the odor is no good at all). After eating, too, the smell in your breath won’t give up that easily. It would last until the morning even after having mouthwash or bubble gum.

I have observed from the durian eaters, though, that they would eat the fruit with their bare hands. This, they said, makes durian-eating all the tastier. Of course, I thought, the odor of the durian would stick on to their hands. The folks, though, gave a very simple hint that could wash the odor away. And that is by pouring water in the durian’s shell and washing your hand in it. Same thing goes with relieving the smell from your mouth. Pour water in the durian’s shell and use it as a gargle.  I did not try this tactic but these folks attested its wonders. I might try this when I get a chance to eat another durian fruit. I promise! It is not the most appetizing description to a fruit, yes, but certainly a Davaoeño favorite. In fact, it’s Davaoeños famous dessert.

And to give you an idea how this durian fruit looks like and how I struggled to stuff it into my mouth with all the super powers I can summon, take a look at the photos below.

The exotic Durian fruit!

I nearly puked!

Trying all might to swallow it.

One chunk down! Yahoo!

Success!

Just some of the left-overs.

I was able to finish four huge chunks! Yehey! And for an adventure-seeker, must-try-it-all person that I am, this is one of the challenges I’ll forever cherish. It wasn’t really easy to keep stuffing it in your mouth but indeed it’s worth a try.

After surpassing such challenge, for sure you’ll say: One more!